This ain't no set-it-and-forget-it I-found-it-on-Pinterest recipe. It's the real deal. A delicious, go-to standard. There are many steps, all worthwhile. Don't let your meat fall apart into sad, dry shreds. Leave it in tender chunks that, because you didn't cook the bejeezum out of it, should melt with each bite. Like Twizzlers, it makes mouths happy, but with nutritional value and low risk of tooth decay.

(Photographer Sarah Derer shot all our food this month, so you can blame her for that drool hanging out on your chin.) 

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